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Ingredients
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Lowcal Pineapple Cheese Pie?
Ingredients1 lb Lowfat cottage cheese2 Egg whites1 ts Lemon juice6 pk Sweet 'n Low. sweetener1 ts Vanilla1/4 c Pineapple juice1 pk Gelatin powder, unsweetened3/4 c Crushed pineapple in juiceDrained Cinnamon 1/4 c Wheat germ or crushedCereal Blend cheese, egg whites, Sweet and Low, lemon juice and vanilla in food processor. Dissolve geletin in pineapple juice, Blend into cheese mixture. Stir in pineapple and cinnamon. Spray 9 pie plate with Pam. Sprinkler wheat germ over. Pour in cheese mixture, Bake 30 min. at 350. Let cool before cutting,
Turkey Waldorf Salad?
Ingredients1 c Cubed cooked turkey orchicken 2 sm Apples, chopped (1 cup)1/2 c Celery; chopped2 Green onions, sliced1/4 c Plain yogurt2 tb Mayonnaise; nonfat or lowcal. 2 ts Lemon juice1/2 ts SugarCombine turkey, apple, celery and green onions in a medium mixing bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in another small bowl. Pour yogurt mixture over turkey mixture. Toss to mix well. Cover and chill for 1 to 3 hours. Serve on purple kale leaves, if desired. 2P,1/2V, 1/2FR, 1FA, 3cal. 193cal, 4gm fat.
Homemade Recipe for Cranberry Sauce?
Bright ruby colored cranberry sauce is one of the color highlights of a traditional holiday table. The flavor has a palate cleansing fruity tartness, and it can be a low calorie option too. If you like the idea of having a cranberry relish on hand but don't like the mushy texture of the canned cranberry sauces of Christmas past, try making your own from fresh cranberries. This recipe is quick, fun and very flavorful. If you go for the artificially sweetened option, it will also be so lowcal that you'll be able to eat all you want without guilt. In fact, it may become a new favorite.Fresh cranberries are small and a bright ruby in color. They're usually available from Thanksgiving through the New Year in most grocery produce departments. You can find them in sealed 12-ounce or 16-ounce packages. Inspect the packages and pass on bags filled with pale or bruised berries.Our dish calls for two packages, but if you want to make less, you can halve the recipe with no loss of flavor. Cranberry sauce can be made a day ahead and stored in the fridge. The basic recipe appears below with variations for whole berry and pulpless options.Basic Cranberry Sauce Recipe - With Berries2 bags fresh cranberries (24 oz. approx.)2 cups granulated sugar1 3/4 cups water1 teaspoon lemon juiceDirections for Basic Cranberry SauceCombine all ingredients in a saucepan and cook over medium heat until the mixture starts to boil. Continue boiling until the berries pop. Cool and refrigerate.You can spice up cranberry sauce with a few flavor enhancers if you want a bolder dish. Try adding a teaspoon of orange zest, a sprinkle of allspice, a teaspoon of fresh minced ginger, apple cider (instead of water), cinnamon, cardamom, pomegranate juice, orange liqueur or honey to taste. Just substitute the liquids for part of the water requirement. You can also add some chopped fresh mint leaves after the mixture cools a little but before it sets. A few of these flavoring ingredients added to the basic recipe will make your sauce a showstopper. Cranberry sauce can be basic or bold. Take some time to experiment for a custom compote you'll love.Basic Cranberry Sauce Recipe - Without BerriesFollow the preparation instructions above, but run the hot mixture through a sieve to break up the pulp and remove the skins.Basic Cranberry Sauce Recipe - Artificially SweetenedThere are lots of heat resistant artificial sweeteners available that will work in stovetop sauces. Follow the manufacturer's measuring guidelines rand always let your taste buds be your guide. We like anything with stevia in it because it comes from a naturally sweet and wholesome plant.Cranberry sauce is an easy make-ahead dish that will brighten up your table or holiday buffet. It'll also make a tasty leftover with hot turkey or hot ham sandwiches.[photo=http://s3.amazonaws.com/tp-article-images/e336bc05131803ef088e3058257031e6.jpg][video=]
